Red Thai Curry Mussels

Are your mussels still fresh???

The first thing that I do when I purchase fresh mussels is verify if they are still alive (A dead mussel can make you very sick).

To make sure all the mussels are still fresh and alive. This is easy to do — just add them in cool water, most of them will automatically close, then tap the shell on a hard surface, and if it closes it’s good to eat. If it does nothing, don’t take a chance. The same goes if the mussel feels heavy for its size or if it’s cracked.

Serving : 3-4

Prep : 10 mins / Cook: 8-10 mins / Total : 18 mins

Ingredients

2 pounds small mussels, cleaned
1 tbsp garlic and ginger sir-fry oil or olive oil
1/2 large yellow onion, chopped
1/4 large red onion, chopped
1/2 jalapeno, Chopped
2 shallots, Chopped
1 tbsp fresh ginger, chopped
2 tsp red Thai paste
1 Can off coconut milk (400ml)
1 tsp Lemon Pepper
1 tbsp chili flakes
1 tbsp red chili pepper
Salt and pepper to taste

Instructions

Remove all Cracked, dead mussels.
Scrub the mussels under cold, running water and remove the beards (the bristly material sticking out from one side) by pulling down toward the hinge of the shell and outward.
Heat oil in a large Wok or stockpot over medium-high heat.
Add the chopped veggies; cook 3-4 minutes or until softened, stirring occasionally.
Add red Thai paste and seasonings; bring to a simmer and cook 2 minutes.
Add the coconut milk and more seasoning to taste.
Add mussels to wok, cook for 3 minutes then cover and cook 3 minutes or until mussels open, gently shaking pan 1 to 2 times during cooking. Remove pan from heat.
Transfer the mussels into a large shallow serving bowl. Stir salt and pepper into broth and pour over mussels in bowl. Serve immediately.